The sea holds a special place in my heart. Not just because long ago I was mesmerized by the frothy and pale dawn light at the helm of a beamy Cheoy Lee ketch during a delivery from Block Island to Bermuda (and while hitching a ride to the Virgin Islands aboard a leaky fiberglass maxi yacht), but because I also spent my formative years filleting and hawking fresh fish at a retail market. I know fish, and the one thing I know about eating it is that if you start fresh, you’re done. David Pasternack, the chef at Esca (which is Italian for “bait”) must be of the same mind. The New Yorker said, “he understands the fish business better than just about anyone, in ways intuitive, visceral, and pragmatic.” And when it comes to cooking, he has just the right touch. “His recipes are unaffectedly refined, and he defines his culinary creativity in elliptical, prosaic terms: ‘It’s passion, plus knowing when something needs a little something’—the emblem of a cook, or, for that matter, any artist who knows what to put in and what to leave out.” (402 W. 43rd St. 212-564-7272.)
Signed fine art Giclee prints on museum-quality, one-quarter-cotton 280 gsm paper with archival inks are available in two sizes:
5 x 7 for $55 (email me about this size)
9 x 12 for $95
Editions are strictly limited to 365 copies, and each annotated print is a beautiful reminder that our days are numbered.